Easy Tomato Soup Recipe
This easy tomato soup recipe might be the best you'll ever try! It's ready in about half an hour and uses fire-roasted canned tomatoes, so it's inexpensive and requires minimal effort.
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion chopped
- 1-2 cloves garlic minced
- 2 tablespoons flour
- 2 cups chicken broth or veggie broth
- 1 (28 ounce) can fire-roasted diced tomatoes with juices, see note
- 1 (28 ounce) can fire-roasted crushed tomatoes see note
- 1/4 teaspoon Italian seasoning or to taste
- 1 tablespoon sugar
- 1 cup heavy/whipping cream
- Salt & pepper to taste
- For serving: fresh basil, freshly grated parmesan cheese optional, to taste
Instructions
- Add the olive oil and butter to a soup pot over medium heat. Once the butter has melted, add the onion and sauté it for 5-7 minutes.
- Stir in the garlic and flour, and cook it for about a minute.
- Stir (or whisk) in the chicken broth until the flour has dissolved.
- Add the canned tomatoes, Italian seasoning, sugar, and cream to the pot. Increase the heat to high and bring it to a gentle boil.
- Once the soup comes to a boil, reduce the heat to a simmer. Let it cook, uncovered, for 8-10 minutes or so.
- If desired, blend the soup for a smoother consistency. I use an immersion blender and blend right in the pot, but you can transfer to a regular blender if desired (you may want to wait for it to cool a bit).
- Season with salt & pepper as needed (I am generous with both). If using the fresh basil, tear it into smaller pieces and stir it in prior to serving. Serve each bowl with freshly grated parmesan over top if desired.
Notes
- You could use dried basil instead of fresh - I use a few dashes and add it in at the same time as the Italian seasoning.
- I like using Muir Glen fire-roasted tomatoes (crushed and diced varieties for this recipe). You may use regular canned tomatoes, but fire-roasted are more flavorful.
- If you don't want the cream, you can add a bit less or leave it out, but IMO the soup won't be as tasty. I don't recommend subbing half-and-half or something with less fat, because the acid from the tomatoes will likely curdle/separate it, and the soup will look a bit grainy.
- This recipe also appears on page 166 of the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
Calories: 263kcal | Carbohydrates: 21g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 681mg | Potassium: 708mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1084IU | Vitamin C: 26mg | Calcium: 121mg | Iron: 3mg
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